Very soft cookies!

Very moist! I like spices, so I also added 1/2 tsp allspice (or you could use nutmeg). And it seems like a lot of apples (be sure to chop into small pieces) when the dough is first made, but it bakes up nicely. I also made muffins instead of bread loaf which was a little tricky getting batter into muffin cups since it's quite sticky/lumpy and looks like you don't have enough batter for the apples. But again, it puffs up and fills out when baked.

The apple crisp topping is perfect and I didn't change a thing there. I did alter the apple filling by using half the sugar listed and instead of the water, I used 1/2 tsp of lemon juice. Also, instead of one big 9x13 pan, I used individual 3oz ramekins. About 1 1/2 sliced apples fit per ramekin and the topping amount made can be used for about 4-6 ramekins depending on how thickn you prefer your crisp topping.

Out of all the chocolate/peanut butter bar recipes on this site, this one to me is the best because it has a good ratio of chocolate layer to peanut butter layer and also is not too sweet to allow the chocolate and peanut butter flavors to shine through. I made a few alterations for my own personal taste as well. I added an extra 1/2 cup peanut butter to the bottom layer mixture. I also used Hershey's Special Dark chocolate chips instead of semi-sweet chips and I used the whole 12 oz bag (for 2 cups total). Since I had more chips, I also added 1/4 cup of butter to the chocolate/peanut butter melting mixture. This helps keep the chocolate layer smooth and spreadable and helps adhesion to the peanut butter layer.

The cake was excellent. I made it for a family birthday and everyone wanted seconds even those who aren't fans of ricotta cheese. I followed all instructions as directed for the spongy cake. But made a few variations in the filling and final assembly. Instead of chocolate squares, I used mini chips to save time. I also omitted the candied lemon peel and the rum (personal preference). And instead of a chocolate glaze, I used a plain whipped cream for the frosting and pressed sliced almonds on the outside. Delicious!

To save time, I used a box of devil's food cake instead of the cake recipe provided. The filling tasted great. Although, the cake doesn't travel well; slanted a bit in my cake carrier. Perhaps if I had let it chill longer before taking it to my family's house it would have held up better.

My first Boston Cream Pie recipe. I found it to be very good. It was thinner than expected, but light and sweet without overwhelming. When making the cream filling, to prevent lumps from the cornstarch, I dissolved the cornstarch completely with the milk cold in the saucepan first. Then I added the other ingredients and turned on the heat. For the glaze, I doubled the chocolate and butter since I prefer a richer chocolatey taste.

I admit I had my doubts about the strange assortment of ingredients, but it's actually very tasty together. I omitted the cheese and substituted orange bell pepper for the green to give it a bit more color. Everyone loved it.

Superb! My first fresh cherry pie experience. I'll never go back to canned cherries again. I recommend wearing gloves when pitting the cherries. The juice tends to stain.

Very easy and very tasty. I served it over Chantal's New York Cheescake. My father-in-law would pour this over everything if he could.

This is the first cheesecake recipe I tried to make myself. Easier than I thought it would be. It tasted fabulous! Very rich and creamy. Mine still cracked a little although I left in oven to cool. I used the Supreme Strawberry Topping on this site to serve with it.

I am a major chocoholic and these cookies were absolutely decadent. I used mini Reese's peanut butter cups, cut into quarters and put in the freezer while I mixed the rest of dough, then added as last ingredient.

This is how I remember true shortbread cookies are supposed to taste! Delicious! And very quick and easy.

These literally do melt in your mouth! Delicious. I also added 2 teaspoons of lemon extract to give it a nice lemony taste.